Maggots Magnifique Recipe

Maggots Magnifique Recipe
What’s in your cauldron? Black rice is available at Asian grocery stores; it tastes just like white rice, so it’s perfect to use in recipes for scary Halloween food. Maggots are especially gross and disgusting, and the grains of cooked black rice resemble them (if you use your imagination, of course!). This year I’m serving the following Maggots Magnifique at my annual Halloween BOO-ffet. It’s quick and easy to make, and can be made ahead and frozen if it’s more convenient. For serving, I like to put it in a small slow cooker that has been inserted into a black cauldron. Make sure you set the slow cooker on warm, and stir it occasionally to keep the rice from scorching.
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Since you need to stop at the Asian grocery store to pick up the black rice (also known as imperial rice or emperor’s rice), make sure you pick up a container of gochujang, which is Korean hot pepper paste. It’s great to use in any Asian dish where you want a little heat. Luckily, gochujang is getting more popular and is becoming available in larger grocery stores in many areas. If you can’t find it, you can add hot chili oil (available in the Asian section of any grocery store) or Sriracha as a substitute.

24 Servings

6 tablespoons vegetable oil, divided
4 eggs
2 medium onion, chopped
2 cloves garlic, finely minced
2 tablespoons fresh ginger, finely chopped
2-3 cups char shu pork, diced

8-10 cups cooked black rice, chilled
2 cup frozen peas and carrots
3 cups rinsed bean sprouts

Sauce:
1/2 cup soy sauce
1 tablespoon sesame oil
2 tablespoons gochujang (Korean hot pepper paste), or substitute hot chili oil or sriracha to taste
6 tablespoons sugar
  1. Heat 1 tablespoon of the oil in a large skillet or wok; add the eggs and scramble.
  2. Remove from the pan and set aside.
  3. Add another tablespoon of oil along with the onions and garlic and stir-fry until softened.
  4. Stir in the pork and stir fry until it is heated through and begins to get a little crisp.
  5. Add the remaining 4 tablespoons oil and the rice; stir-fry until it is hot and begins to smell good.
  6. Stir in the peas and carrots and bean sprouts.
  7. Meanwhile, measure the sauce ingredients into the MagicBullet or blender; blend until smooth and pour over the rice.
  8. Stir over medium-high heat until the mixture is absorbed and hot.
  9. Stir in the scrambled eggs, heat through, and serve.


Amount Per Serving
Calories 207 Calories from Fat 59
Percent Total Calories From: Fat 29% Protein 14% Carb. 57%

Nutrient Amount per Serving

Total Fat 7 g
Saturated Fat 1 g
Cholesterol 40 mg
Sodium 662 mg
Total Carbohydrate 29 g
Dietary Fiber 1 g
Sugars 3 g
Protein 7 g

Vitamin A 2% Vitamin C 9% Calcium 0% Iron 10%





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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.